3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 – 9 cups)

1 medium yellow onion, finely diced (1 cup)

1/2 cup heavy cream

4 (14.5 oz) cans low-sodium chicken broth…I used organic, free-range broth from Publix

1 cup evaporated milk

Salt and freshly ground black pepper, to taste

1/3 cup butter

1/3 cup all-purpose flour

1 1/2 cups (6 oz) shredded sharp cheddar cheese

9 oz bacon, cooked and diced or crumbled

4 green onions, diced

1. To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk, heavy cream and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours. To check for doneness, poke a piece of potato with a knife. It if easily slides through, it is cooked.

2. Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture. Pour butter mixture into slow cooker and stir to blend.

3.Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm). Serve topped with cheddar, bacon and green onions.

Original recipe source: Cooking Classy.

I’m linking up to the fabulous Mouthwatering Mondays weekly linky via Rachel at Southern Fairytale!